If your scale is one of the ones that measures in .1 ounce/1 gram increments it will work if you don't mind working with grams. If you'd rather work with ounces you might want something a little more precise.

If you're talking about 0.0 grams then it will be fine, but if you mean 0.0 ounces then it will only be good for weighing flour and water.

0.1 ounces is 2.54 grams, which is not precise enough for the smaller ingredients like salt, sugar, and especially yeast. I have made batches of dough with a fraction of a gram of yeast, so a 2.54g resolution won't do.

I purchased one of these almost a year ago and it has worked very well for me:

It was $19.99 when I bought it, but $25 isn't too bad when you consider that that includes shipping. I use this scale for everything except yeast, which I use the AWS-100 scale that Norma and Mark mentioned above. It has a resolution of 0.01 grams, but its small size makes it difficult to measure flour and water with IMO. The AWS-100 is only $8.98 on Amazon:

Gary, when talking about a scale, we talk about resolution and accuracy, which are different. First Resolution - how precise are the increments displayed. If you had a digital watch, that was radio calibrated to atomic time and never varies more than 1 second per day, but it only displayed hours and minutes- if it said 12:00 - you know it would be anywhere from 11:39 and 31 seconds to 12:00:29 - so even though it was extremely accurate, its resolution is a limiting factor. If we took a cheap digital watch, that was set one day, and we checked it the next, and we know that it either gains 15 seconds or losses 15 seconds a day, then if it showed 12:00:00 - while the resolution was more precise than the first watch, in reality, would would know only that it was between 11:59:45 and 12:00:15. So when you look at a scale, you want to know the resolution and the accuracy. Generally, the resolution in grams is better since, as pointed out, there are 28.35 grams to the ounce . Usually, you don't need a resolution below 1 gram for flour or water, since the amounts are generally so large, a gram either way is insignificant. When you get to small batches and you need 5.6 grams of salt, a scale that has a resolution of 1 gram means at best you have somewhere between 5.5 grams and 6.4 grams, and it gets worse when you get to yeast since it is so light. I have taken to measuring yeast by volume, alternatively, you get one scale for measuring the heavy ingredients, and a small pocket scale for measuring to the tenth of a gram for salt and yeast.